Omaha Steaks - Cooking Charts

Omaha Steaks Sous Vide Cooking Chart

Sous vide is a French phrase, literally meaning "under vacuum." This cooking technique utilizes a temperature-controlled water bath to cook the food slowly and evenly. This process ensures that the inside of your steak (or other meat) is cooked to your exact doneness to deliver restaurant-quality results every time.

To cook a steak using the sous vide method, attach an immersion cooker to any water-filled pot and put your Omaha Steak (still in its vacuum-sealed package) into the pot. Or you can remove your Omaha Steak from its vacuum-sealed package, season with salt and pepper, and place it into a sealable bag with butter, garlic cloves and your choice of fresh herbs, if desired.

Then, set the time and temperature on your immersion cooker based on your desired results according to the cooking charts below.
  • Filet Mignon
    Doneness Internal Temp. Cook Time
    (time in minutes)
    Rare 120 - 128 45 min. - 2 hrs. 30 min.
    Medium Rare 129 - 134 45 min. - 2 hrs. 30 min.
    Medium 135 - 144 45 min. - 3 hrs.
    Medium Well 145 - 155 45 min. - 3 hrs. 30 min.
    Well Done 156 1-4 hrs.
  • Top Sirloin
    Doneness Internal Temp. Cook Time
    (time in minutes)
    Rare 120 - 128 45 min. - 2 hrs. 30 min.
    Medium Rare 129 - 134 45 min. - 2 hrs. 30 min.
    Medium 135 - 144 45 min. - 3 hrs.
    Medium Well 145 - 155 45 min. - 3 hrs. 30 min.
    Well Done 156 1-4 hrs.
  • New York Strip
    Doneness Internal Temp. Cook Time
    (time in minutes)
    Rare 120 - 128 1 hr. - 2 hrs. 30 min.
    Medium Rare 129 - 134 1 hr. - 2 hrs. 30 min.
    Medium 135 - 144 1 hr. - 3 hrs.
    Medium Well 145 - 155 1 hr. - 3 hrs. 30 min.
    Well Done 156 1-4 hrs.
  • Ribeye
    Doneness Internal Temp. Cook Time
    (time in minutes)
    Rare 120 - 128 1 hr. - 2 hrs 30 min.
    Medium Rare 129 - 134 1 hr. - 2 hrs. 30 min.
    Medium 135 - 144 1 hr. - 3 hrs.
    Medium Well 145 - 155 1 hr. - 3 hrs. 30 min.
    Well Done 156 1-4 hrs.
  • T-bone
    Doneness Internal Temp. Cook Time
    (time in minutes)
    Rare 120 - 128 1 hr. - 2 hrs. 30 min.
    Medium Rare 129 - 134 1 hr. - 2 hrs. 30 min.
    Medium 135 - 144 1 hr. - 3 hrs.
    Medium Well 145 - 155 1 hr. - 3 hrs. 30 min.
    Well Done 156 1-4 hrs.
For steaks that are 1-inch thick or less, cook time is 40 minutes. For frozen steaks, add one hour to desired cooking time. These time ranges are recommended for best results. Cooking for too long can deliver undesirable results.
Rare Medium Rare Medium Medium Well Well
Anova Temperature Range 133°F 140°F 144°F 150°F 158°F
Time range 5-16 hours 5-14 hours 5-12 hours 5-10 hours 5-11 hours
Time and temperatures for thawed fish up to 1-2-inch thick.
Tender and extra juicy Firm and Juicy Extra Firm
Anova Temperature Range 140° - 145°F 150°F 160°F
Time range 1-4 hours 1-4 hours 1-4 hours
Time and temperatures for thawed fish up to 1-inch thick.
Soft, Flaky Tender, Flaky Firm, Flaky Very Firm, Flaky
Anova Temperature Range 120° 130°F 140°F 145°F
Time range 30-45 min. 30-45 min. 30-45 min. 30-45 min.
Time and temperatures for thawed poultry.
Very Soft and Juicy Tender and Juicy Traditional, Juicy, Firm
Anova Temperature Range 140° 150°F 160°F
Time range 1.5-4 hours 1-4 hours 1-4 hours
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